Responsibilities
  • Prep, cook and assemble dishes and make sure that they go out on time
  • Be in charge of a specific section of the kitchen such as sauces, fish or pastry, so you'll need to have a sound knowledge of cooking
  • Assist the sous chef or head chef in developing menus
  • Delegate responsibilities to commis chefs 

Requirements
  • Technical skills (cooking techniques, including knowing how to cook, store and serve food)
  • An understanding of food hygiene and health and safety
  • An HND, foundation degree or degree 

Skills
  • Self-motivation
  • Flexibility
  • Teamwork and communication skills
  • A willingness to learn and take on board instructions
  • Organisational skills and the ability to delegate
  • Attention to detail to ensure consistent, high standards